Deep-Fried Spicy Tofu Sushi Burrito
Translated from Spanish, the language of the reel.
Justin cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
A crispy and fully plant-based sushi burrito stuffed with spicy 'tuna'-style tofu, avocado, and cucumber, breaded in panko and fried to golden perfection.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Relleno y Base
- 240 g
- 3 g
- 50 g
- 100 g
Capeado y Fritura
- 125 g
- 30 g
- 3 g
- 5 g
- 235 g
- 60 g
- 30 g
Para Servir
- 15 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 1 kg before cooking, which is about 1 kg per serving.
Steps
Prepare the spicy 'tuna' filling by mixing the crumbled fava bean tofu with crushed nori seaweed, lemon juice, mayo, sriracha, and a pinch of Old Bay seasoning to taste.
Place a sheet of nori seaweed on a sushi mat or clean surface. Spread a thick, even layer of seasoned sushi rice over the nori, leaving a small border at the top.
Place the spicy tofu filling, cucumber strips, and avocado slices in the center of the rice.
Roll the nori tightly to form a large burrito, ensuring the edges are well sealed.
In a medium bowl, prepare the batter by whisking the flour, cornstarch, salt, baking powder, and ice-cold water (or sparkling water) until a smooth mixture is obtained.
Dip the sushi burrito completely into the batter and then dredge it in the panko breadcrumbs, pressing lightly so they adhere evenly.
Heat oil in a deep fryer or deep skillet to 375°F (190 °C) (190°C (375 °F)).
Fry the burrito until it is golden brown and crispy on all sides. Remove from the oil and drain on paper towels.
Slice the burrito in half and serve immediately accompanied by eel sauce and spicy mayo.
Notes
Using sparkling water in the batter helps the texture become even lighter and crispier. Ensure the oil is at the correct temperature (375°F) before frying to prevent the burrito from absorbing excess oil.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1840
- Protein
- 43 g
- Carbs
- 271 g
- Fat
- 64 g
- Fiber
- 15 g
Where the calories come from
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